Klemens Knöferle is Full Professor of Marketing and founder of the Center for Multisensory Marketing (CMM) at BI Norwegian Business School. He received his PhD from the University of St. Gallen, and has worked as a postdoc at Oxford University and as a visiting researcher at the University of Michigan.
In his research, Klemens studies consumer psychology. In a first stream of research, he examines how sensory processes (e.g., vision, hearing, taste, interoception) and sensory aspects of products, foods, and retail environments influence consumers. In a second stream of research, he explores the impact of new technologies (e.g., self-quantification, smart products, sharing of possessions) on consumers’ behavior and well-being. Overall, the goal of his research is to contribute to a better understanding of consumers, to enhance consumer well-being, and to help marketers design better products, stores, and experiences.
Klemens' research has been published in academic journals such as International Journal of Research in Marketing, Journal of Experimental Psychology, Journal of Retailing, Scientific Reports, and Psychonomic Bulletin & Review. He has served as a reviewer for top journals across various fields, including Journal of Marketing Research, Proceedings of the Royal Society: B, and Journal of Experimental Psychology. Klemens teaches courses on consumer behavior, marketing communication, and research methodology. Building on his research expertise, he also consults international companies in various industries (e.g., food, automotive, retailing, consumer electronics, appliances).
An online experiment and a large-scale correlational study show that the effects of a humor appeal in product advertising go beyond consumers’ general attitudes toward the ad and the advertised product. A humor appeal influences consumers’ perceptions of the advertised firms’ competence and warmth. Importantly, the competence and warmth signaling values of humor in advertising vary with the nature of the humor appeal. We specifically find that an incongruity resolution humor appeal enhances consumers’ impressions of the firms’ competence but only when consumers can resolve the incongruity. A tension relief humor appeal enhances consumers’ impressions of the firms’ warmth. Humorous self-disparagement reduces impressions of the firms’ competence, while other-disparagement reduces both warmth and competence firm impressions. We discuss how firms can use humor appeals in their marketing communication to signal their different qualities.
Weiss, Stephanie; Knöferle, Klemens & Vossen, Alexander (2022)
Meaningfully Different? How Visual Semantics Help New Ventures Achieve Optimal Distinctiveness
Deaville, James; Rodman, Ron & Tan, Siu-Lan (red.). The Oxford Handbook of Music and Advertising
Wang, Qian Janice; Spence, Charles & Knöferle, Klemens (2020)
Timing is everything: Onset timing moderates the crossmodal influence of background sound on taste perception
Journal of Experimental Psychology: Human Perception and Performance, 46(10), s. 1118- 1126. Doi: 10.1037/xhp0000820
Recent evidence demonstrates that the presentation of crossmodally corresponding auditory stimuli can modulate the taste and hedonic evaluation of various foods (an effect often called 'sonic seasoning'). To further understand the mechanism underpinning such crossmodal effects, the time at which a soundtrack was presented relative to tasting was manipulated in a series of experiments. Participants heard two soundtracks corresponding to sweet and bitter tastes either exclusively during or after chocolate tasting (Experiment 1) or during and before chocolate tasting (Experiment 2). The results revealed that the soundtracks affected chocolate taste ratings only if they were presented before or during tasting but not if they were heard after tasting. Moreover, participants’ individual soundtrack–taste association mediated the strength of the sonic seasoning effect. These results therefore imply that the modulatory effect of sound on taste was not driven by retrospective interpretation of the taste experience, but by mechanisms such as priming and crossmodal association. Taken together, these studies demonstrate the complex interplay of cognitive mechanisms that likely underlie sonic seasoning effects.